I miss the pot rice at the entrance of the undergraduate school very much. I engraved a simple version at home. I didn’t expect that the taste was really restored. Share with you ~

Ingredients

350 grams of rice
1-2 Cantonese sausages
How many vegetables
1 potato
1 egg
2 teaspoons soy sauce
1 teaspoon of soy sauce
1 teaspoon oyster sauce
1 teaspoon peanut chili sauce
1 tsp five spice powder
1 tsp sugar
Moderate salt
3 cloves of garlic

Directions

Step 1
Add 1:1.7 water to the rice and steam it in an electric cooker. At the same time, wash the potatoes and vegetables, blanch the vegetables, peel the potatoes, cut them into 1cm square pieces, and soak them in water.

Step 2
Heat the pan to cool the oil, slice the garlic slices and stir fry them. Add the drained potatoes and stir fry them over high heat until golden. Turn the heat down and start to season. Add a little boiling water to prevent them from drying. Add soy sauce, salt, sugar and a few drops of vinegar and stir fry until they can be easily pierced with chopsticks.

Step 3
You can add seasoning according to your personal preference. I use raw soy sauce, a little old soy sauce, a little vinegar, salt, sugar, a little cumin powder, and a little thirteen spices. After stirring, sprinkle evenly on the freshly steamed rice and stir until fully blended.

Step 4
Place the potatoes and sliced sausages on the soy sauce rice, leave a place in the middle, beat an egg, sprinkle a little salt on the egg, cover it, turn on the cooking function, and last for 10-12 minutes. Then open the lid, put on the vegetables, steaming 3-5 minutes can be out of the pot.